Foodies BS Thread.

Haha, I think I'd rather be in heat!! But I know what you mean. I was born and raised in So Cali so I got spoiled with its weather. Now I live in a place with cold friggin winters and hat friggin summers!!! Spring and Fall only seem to last like 1 month out here!!!

 

Over here its about the same quality as the butcher, and cheaper also.

 

If the inside of the steak is cold, by the time you get the inside warm enough, the outside will be overdone. So essentially it cooks it much more evenly.

 

Ah okay makes sense. Now does tenderness become a factor.

 

Not sure I follow the question regarding tenderness?

 

Yeah that didnt sound right, my bad. If you let it get to room temp, is the meat more tender after you cook it then it would be if you cooked it cold?

 

I say is, though indirectly. because you are not over cooking it the meat doesn't lose as much of its juices.

 

Hmmm... well, it could tend to be in that it cooked faster and didn't need to sit in the heat as long (moreso on the outside) - but I've never heard or read anything that indicated it affects the tenderness.

 

Oh okay got yah. Thanks, I was just curious.

 

I've heard from multiple sources that the ultimate steak is cooked using the sous vide method. Read this article... it's really interesting and describes it

http://www.mensjournal.com/the-mad-scientist-reinventing-food

MJ: As a scientist, what do you find most surprising about traditional cooking methods?
NM: People believing that searing meat seals the juices in — that kind of thing. There’s a whole belief system at cooking schools: Just pick a topic and someone will say, “Thou must never do this!” and another will say, “Thou shalt always do this!” There are people who believe you should turn a steak once, others many times. But what you’re really trying to do is cook the meat to about 125 or 130 degrees over a surface that’s 300 or 400 degrees. If you really want to cook it properly, you should cook it slowly, sous-vide, at low heat so it won’t overcook, and then use high heat — not for sealing in juices but because that makes it look pretty and taste good — with an oxyacetylene blowtorch hot enough to melt pans.

 

gonna try that sometime. if only i could remember where i put my vacuum sealer

 

Man I have gone since tuesday and lots of postings....... going to have to get caught up on quoting on some of these posts.... Heres dinner, sorry for blurry pics...

Pulled pork BBQ sandwich, cooked all day in crock pot then pulled (yes by hand). Fresh cucuzza..... so tasty



Thats a sandwich

 

looks great!!!

 

That steak looks serious.,.... good job!!!

Good looking ka bobs

If you were to box that and deliver it I bet you could get $20.00 at least for that pie....

Good looking smoker, thats a good job seasoning the meat before smoking it too!!!

 

Never made what in a crock pot? If you meant the pulled pork, I did it in the crock pot bc we have been running around crazy between emergency room and dr appt so we had no time. Before we left for a dr app I threw a pork roast in the crock pot, then pulled it when we got home.

 

For the veg heads....

 

Always lovin some veggies! ^^^

 

CHEEEEEEZ

 

^^^ Nice presentation...good job with the tomatoes....

 

X2